VILLAGE SALAD - Cuisine Magazine - From New Zealand to the World

VILLAGE SALAD - Cuisine Magazine - From New Zealand to the World

www.cuisine.co.nz

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Ingredients

  • 100g tomatoes, roughly chopped
  • 2 baby cucumbers, peeled, cut in half and seeds removed
  • 30g Spanish onion, cut into 1cm wedges, soaked in red wine vinegar
  • 7 Moroccan sundried olives, crushed and stones removed
  • 5 pickled hot chillies
  • 10ml red wine vinegar
  • 20ml extra virgin olive oil, plus extra to serve
  • 60g feta (use barrel-aged feta if you can get it)
  • 3 caperberries, cut in half through the stalk
  • 1 teaspoon dried Greek oregano
  • 1 lemon cheek, to serve

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